I have a very close friend from Kerala and her sister sent me this recipe to try, this was probably over a year ago and I kept putting it off as I thought I don’t think this will taste great…I was so wrong!!
Since this is not one of my recipes I have copied the exact recipe, and also linked it to the video so you can watch the great Chef Kunal Kapur make this.
I have added some of my photos when making this, but you will notice my sauce isn’t as green as I didn’t use any green chilli and added more masala instead.
- Paneer – 500 gms
- Salt – ½tsp
- Chilly powder – ½tsp
- Onion & peppers diced – 2 cups
- Chaat Masala – a generous pinch
- Wooden skewers – few
- Hung curd – ½cup
- Salt – to taste
- Ginger garlic paste – 2 tsp
- Coriander Chopped – handful
- Mustard oil – 4 tbsp
- Carom Seeds (ajwain) – 2 tsp
- Green chilly chopped – 2 tsp
- Ginger chopped – 2 tsp
- Gram flour (besan) – 1 tbsp
- Turmeric – 3/4 tsp
- Cut the paneer into 1.5”x1.5” cubes. Sprinkle salt and chilly powder and keep paneer in a warm place for 15min. If paneer releases any water remove it.
- In a separate bowl whisk together hing curd, salt, ginger garlic paste and chopped coriander. In a separate pan heat mustard oil to high heat. Immediately add ajwain, green chilly and ginger, stir for few seconds. Turn off the heat and add besan and turmeric. Stir for a minute or till besan turns into a light brown colour. Immediately add this tempering to the curd marinade and whisk it.
- Apply this marinade on the paneer, diced onions and peppers. Using wooden skewers, alternatively skewer paneer cube, onion & pepper cube and repeat. Do this till all of the paneer is used. Heat a grill pan & lightly oil it. Place the skewer and cook on all sides till it gets a good colour. Remove sprinkle chaat masala and serve.
- Note – you can soak the wooden skewers in water for 2 hours before using them. This way they will not burn while cooking.